Restaurant · Wake County, NC

Hyatt Place

Name: Hyatt Place
Address: 710 Corporate Center Dr, Wake County, NC

710 Corporate Center Dr

Last inspected Feb 10, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Feb 10, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. (P): Containers of chemical cleaning spray stored on top shelving over prep sink/prep counter areas above equipment and facility items. CDI: Chemical cleaner moved to bottom shelving. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. (Pf): Unknown chemical cleaner from housekeeping staff stored in kitchen inside an unlabeled spray bottle. CDI: Label added.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. (C): Cleaning needed on exterior and interior surfaces of reach-in units. Liquid spills observed inside walk-in cooler. Ice drop observed inside walk-in freezer originating from condenser piping.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee dietary supplement powder and nasal rinse items stored with facility items on make line storage areas. CDI: All items removed during inspection.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Feb 10, 2026 · Original Source

1 - Inspection

Feb 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Black residue observed in upper ice making component of kitchen ice machine. Equipment such as ice machines shall be frequently cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (C): White cutting board attached to flip-top cooler needs replacing. Surface is stained and heavily scratched. Please replace cutting board.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. (C): Cleaning needed on exterior and interior surfaces of reach-in units. Dust observed on shelving under serving line cabinetry. Dust observed on fan guards inside walk-in cooler; and ice build-up observed on unit inside walk-in freezer.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 14, 2025 · Original Source

1 - Inspection

Mar 25, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation Handwashing Sink at the entrance to the kitchen has cloth towels stored on it. Keep handwashing sink free of storage and ready for use. towels were removed

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Boiled Eggs 44 degrees F and several cream cheese packages 45F. Food on the buffet shall be maintained at 41F. If food offered on the buffet is not maintained at safe and required temperature; discard when the buffet is closed; broken down. Do not save food for another day that has not been held at 41F. Consider adding a small refrigerator or placing the cream cheese and butter directly on the cold surface to maintain at 41F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quaternary Ammonium Sanitizer dispensed into the ware washing sink has no test strip available. The available test strips are for Sink & Surface / DDBSA & Lactic Acid. Order the correct test strips. Dish machine is currently in use.; 4-501.14; Core; Ware Washing Sink is not clean. There is an unclean residual coating interior sink basin. Use detergent to clean the sink daily. Employee was instructed to clean the sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; No trash can is available at the handwashing sink. Provide a trash can for disposal of paper towels.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor is not clean. Clean near walls and under equipment. Move items stored on the floor including inside the walk in cooler.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 25, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Soap is lacking from the handwashing sink in the dish washing area and in the hall restroom. Maintain soap at each handwashing sink. Refilled upon request. . Recommend also water pressure; flow be increased in the restroom.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quaternary Ammonium Sanitizer that is in use has no test strip available. The available test strips are for Sink & Surface / DDBSA & Lactic Acid. Order the correct test strips and monitor concentration. discussed today; 4-603.16; Core; 3-compartment ware washing sink is not being used correctly. Sink is set-up to switch the wash-rinse-sanitize procedure. Clean water Rinse is required after the hot soapy water. Utensils and wares shall be rinsed before being sanitized. Do not rinse sanitizer off wares. Proper procedure was discussed today

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Make-Line Refrigerator; sandwich prep unit is not clean. Detailed cleaning of the refrigerator is needed.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 28, 2023 · Original Source